The combination of using both types of potatoes makes this dish interesting, which is suitable for us lacto-vegetarians and vegans.
7 medium (approx 370g) Potatoes (any type)
3 medium (approx. 200g) Sweet potatoes
1 tsp Olive oil
4 cloves (15g) Garlic
½ tsp Cumin powder
½ tsp (optional) Fresh chilli or chilli powder
1 tsp Salt
Oven temp: Oven temp: 150oC (300oF / Gas Mark 2)
Cooking / Baking time: (Approx.) 50 minutes
Steam the potatoes and garlic for 20 – 25 minutes. Peel and cut the potatoes lengthwise (like wedges). In a bowl add the oil, garlic, cumin powder, green chilli and salt. Mix into a paste-like consistency.
Place the sweet potato wedges onto a non stick baking tray and glaze half of the oil-garlic paste on top. Add the potatoes to the remaining oil-garlic paste in a bowl and gently stir so that the paste gets evenly coated. Place the potatoes onto the tray. Bake for 25 minutes or until the potatoes are brown. Serve with tomato sauce.